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PEGASUS POST Latest Christchurch news at www. .kiwi<br />
Tuesday <strong>June</strong> <strong>13</strong> <strong>2017</strong> 15<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
MANDARINS IN CARAMEL<br />
SAUCE<br />
Ingredients<br />
8 Mandarins<br />
1 cup Caster sugar<br />
1 cup Water<br />
1 handful Mint leaves, to ganish<br />
1 pot Creme fraiche, to serve<br />
Directions<br />
Peel mandarins and set aside.<br />
Into a small pot place sugar<br />
and water.<br />
Slowly bring to a simmer<br />
and continue to cook for 10-15<br />
minutes until mixture starts to<br />
turn a caramel colour.<br />
At this stage keep a close eye<br />
on it. It will brown very quickly.<br />
When it is a caramel colour<br />
remove from heat and add ¼-½<br />
cup water.<br />
It may spit a bit at you, so do<br />
this carefully.<br />
Stir until syrup is clear. Cool.<br />
Place mandarins in glasses and<br />
pour over caramel sauce.<br />
Decorate with mint leaves<br />
and serve creme fraiche on the<br />
side.<br />
SILVERBEET WITH<br />
PUMPKIN, PINENUTS AND<br />
LENTILS<br />
Ingredients<br />
500g Pumpkin, peeled and sliced<br />
2 tsp Brown sugar<br />
1 Tbsp Butter, melted<br />
1 Tbsp Sherry vinegar<br />
3 Tbsp Olive oil<br />
½ tsp Nutmeg, (freshly grated)<br />
2 Tbsp Pine nuts<br />
3 stalks Silverbeet<br />
1 cup Brown lentils, cooked<br />
Directions<br />
Preheat the oven to 180deg<br />
C. In a large bowl, add the<br />
pumpkin, sugar, butter and<br />
vinegar. Add two Tbsp of olive<br />
oil, nutmeg, then season and toss<br />
all together.<br />
Grease an oven tray, add<br />
the pumpkin and bake for 45<br />
minutes. Meanwhile, toast the<br />
pinenuts over a gentle heat until<br />
coloured – approximately five<br />
minutes.<br />
Slice the silverbeet. Heat<br />
a large frying pan, add one<br />
Tbsp of olive oil and then the<br />
silverbeet, season and stir-fry<br />
for 10 minutes. To serve, plate<br />
the pumpkin, alternating with<br />
the silverbeet then spoon over<br />
the lentils and finish with a<br />
scattering of pinenuts.<br />
GLUTEN-FREE LEMON<br />
BISCUITS<br />
Ingredients<br />
100g Butter<br />
½ cup Sugar<br />
1 Egg<br />
2 cups Rice flour<br />
2 Lemons<br />
½ cup Gluten-free icing sugar to<br />
decorate<br />
Directions<br />
Preheat oven to 170deg C.<br />
Beat the butter and sugar until<br />
pale and creamy, add the egg and<br />
beat well. Mix in flour and one<br />
tablespoon of grated lemon rind.<br />
Roll mixture into small balls<br />
and place on a lined baking tray.<br />
Gently press biscuits with a fork<br />
dusted with rice flour.<br />
Bake for 15 minutes until<br />
lightly golden and firm. Cool on<br />
a wire rack, dust with icing sugar<br />
and sprinkle with 1 tablespoon<br />
lemon rind when cool.<br />
Bananas ............................ 1 .79<br />
kg<br />
Satsuma Mandarins .... 2 .99<br />
kg<br />
NZ Meyer Lemons .......... 2 .99<br />
kg<br />
Silverbeet ........................ 2 .49<br />
Red Yams ........................... 4 .99<br />
kg<br />
Beef Corned<br />
Silverside ........................ 7 .99<br />
kg<br />
Chicken Thigh<br />
Cutlets .............................. 7 .99<br />
kg<br />
Lamb Shoulder<br />
chops ................................... 11 .99<br />
kg<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 12th june - 18th june <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
MARSHLAND RD Mon–Sun 8.00am–6:00pm<br />
bunch<br />
WWW.<br />
.CO.NZ
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